DCIJohnLutherSIO: Elderflower liqueur soaked Pan di Spagna
Ingredients for an 8” cake pan
4 large eggs
½ cup + 1½ T sugar
Pinch of salt
Zest of one lemon
1 cup + 1T all purpose flour
1/2 cup liqueur
Preheat oven to 350. Rack should be in lowest position
Butter pan and line with parchment paper.
Put eggs, sugar and zest in bowl of mixer. Whisk until fluffy- no less than 15 min on high- to obtain stiff meringue
Sift flour on top of mixture 1/4cup at a time. Fold gently with wooden spoon
Pour batter into pan, do not smooth
Bake for 40 min – don’t open to check on cake for first 30 min or cake will deflate
Turn off oven and prop open. Let cake cool for 10 min before removing from oven.
Remove from pan and cool completely.
When cooled, use spray bottle to add liqueur
2 large eggs whole, 2 egg yolk
¾ cup granulated sugar
1 T lemon zest or 1 1/2 teaspoon lemon extract
1/2 cup freshly squeezed lemon juice
¼ cup unsalted butter, cut into small pieces
Place eggs, sugar, lemon zest/extract and juice in heatproof bowl whisk to combine. Bain-Marie; Cook on moderate heat, whisking constantly, until mixture becomes thick 10-15 min.
Remove from heat and immediately strain mixture through a sieve. Add butter and whisk until completely incorporated, and mixture is smooth.
Cover and refrigerate for at least 4 hours.
Elderflower Swiss Meringue Buttercream
5 large egg whites
1 1/4 cups granulated sugar
3 sticks unsalted butter
1/4 teaspoon fine salt
2T Elderflower liqueur
Bain-Marie, Add the egg whites and sugar to the bowl, whisking constantly on low until the sugar has dissolved and the egg whites are hot.
Remove from heat. Whisk for an additional 7-10 minutes until the meringue is thick, glossy, and the bottom of the bowl no longer feels warm.
Switch over to paddle attachment and add the butter cubes, one at a time, until incorporated. Continuing on low speed, beat until it has reached a silky smooth texture. (If the buttercream curdles keep mixing and it will come back to smooth. Refrigerate for 15 minutes if it is too runny, then resume mixing with paddle attachment until it comes together.
Add the liqueur and salt, continuing to beat on low speed until well combined.
BushyEyes: this is absolutely beautiful!
mypatronusislove: Any tips for candying the lemons? I’ve tried a couple of times but even after blanching the lemon slices and cooking them in syrup for over an hour they were still too bitter from the pith.
parmesann: I don’t know what half of those words are but good god that looks scrumptious
vodooguy: I will definitely try the recipe, it’s sounds delicious. Maybe the flower is a little bit too big though?
DCIJohnLutherSIO: Be sure to let me know what, if anything you changed and how it came out.
NagneAki: Damn that’s really good.
This is like twitter all over again.
How do you even make the photograph look so good..
carmrica: This is the most gorgeous thing, thanks for sharing the recipe!